Baked "Veggie Burger" Stew

Baked "Veggie Burger" Stew

Welcome the robust flavors of root veggies in a warm and cozy stew.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

4

servings

2
medium potatoes, cubed (2 cups)
2
small turnips, peeled and cubed
1/2
medium rutabaga, peeled and cubed (2 cups)
2
medium stalks celery, sliced (1 cup)
2
medium carrots, sliced (1 cup)
3
small onions, cut into fourths
1/2
cup Gold Medal® all-purpose flour
2
cups vegetable broth or Progresso® beef flavored broth (from 32-oz carton)
2
cups Muir Glen® organic diced tomatoes (from 28-oz can), undrained
2
tablespoons chopped fresh or 3/4 teaspoon dried thyme leaves
2
tablespoons chopped fresh or 3/4 teaspoon dried marjoram leaves
1/4
teaspoon salt
1/4
teaspoon pepper
1
dried bay leaf
4
frozen vegetarian burgers, thawed and cut into 1-inch pieces
  1. Heat oven to 350ºF. In ovenproof 4-quart Dutch oven, mix potatoes, turnips, rutabaga, celery, carrots and onions.
  2. In small bowl, mix flour and broth until smooth. Stir broth mixture and remaining ingredients except burger pieces into vegetable mixture. Heat to boiling over medium-high heat. Stir in burger pieces.
  3. Cover; bake 50 to 60 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Want to omit the turnips and rutabaga? Increase the amount of potatoes in the recipe to 3 cups and add 3 cups sliced mushrooms (1/2 pound).
Serve With
Complete the meal with a tossed salad and crusty bread. Warm a double-crust fruit pie in the oven for dessert.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 1250mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 9g,
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.